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Mini Crab Cakes + VIDEO

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The perfect, scrumptious appetizer for all your party needs, these Mini Crab Cakes have a zesty flavor and are made right in the oven. Can be baked ahead and placed back in the oven to crisp up for your guests.

No frying required, bite-sized and incredibly easy to prepare…need I say more about these Mini Crab Cakes, except you should really think about making these soon…they are so yummy.

Last Sunday my friend brought over her incredible crab cakes to my son’s birthday brunch. I haven’t been able to stop thinking about crab since. As I was searching my freezer, I came across some Dungeness crab and proceeded to do a little dance around the kitchen; crab cakes were in my near future.

These are truly the perfect little passing hor’dourves, coming together almost effortlessly. The addition of orange and lemon zest gave them a nice burst of citrus flavor. However, the crunchy outside against the creamy inside is really what knocked these out of the park.

Using an electric mixer, beat cream cheese in a medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus zest, 4 teaspoons chopped chives, coarse salt and cayenne pepper. Fold in crabmeat. (This can be made one day ahead. Cover and chill.)

Bake crab cakes in a 350 degree oven until golden on top and set, about 20 minutes. Cool in pan 5 minutes. Gently lift each crab cake out of the pan with a fork onto a serving platter. (Can be made 2 hours ahead. Arrange on baking sheet, let stand at room temperature. Rewarm in a 350 degree oven for 5-6 minutes.)

Directions

Using an electric mixer, beat cream cheese in a medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus zest, 4 teaspoons chopped chives, coarse salt and cayenne pepper. Fold in crabmeat. (This can be made one day ahead. Cover and chill.)

Bake crab cakes in a 350 degree oven until golden on top and set, about 20 minutes. Cool in pan 5 minutes. Gently lift each crab cake out of the pan with a fork onto a serving platter. (Can be made 2 hours ahead. Arrange on baking sheet, let stand at room temperature. Rewarm in a 350 degree oven for 5-6 minutes.)

Arrange crab cakes on a serving platter; sprinkle with chives.

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Crab cakes are great, aren’t they?! When I’m in Maryland I have them every meal. And I love how you baked these in the muffin tins — so much easier and I bet you need less “filler” to hold them together. Brilliant.

Another great looking recipe from you!I’ve tried about 3 different recipes so far and ALLhave been outstanding! My kids even liked it, wentso far as said “loved it” about the Coconut Chicken Chili. Going to make this this weekend. Thanks forall your great work, I really enjoy your blog.

Oh. My. Lord. I think I experienced a heavenly moment when I saw this post. I love them, LOVE LOVE LOVE them. I’ve never seen ones like these, and I must give it a go. I found these gluten free crumbs that would be an awesome sub for the panko … alas no gluten in this family … but gosh I bet it would work awesomely in your recipe! YUM!

These look so cute. I love the idea of making crab cakes in muffin tins. My husband loves his crab cakes to death, but I have trouble frying them in a way that stays cohesive. This really helps solve the problem.

Wow. Those look absolutely amazing. My husband is from Baltimore and refuses to eat any crab west of West Virginia. It’s really ridiculous. That said- we’ll be back in Baltimore this weekend so I’m sure we’ll have plenty of crab for Easter and I might have to use this recipe while I’m out there… Thanks! Beautiful pics.

Hi!! And wow! These look fantastic. Do you think they can be made in a regular sized muffin pan?(Making crabcakes and fried oysters for in laws tomorrow night and would like to make reg sized crabcakes.)

Just put these in the oven!! I didn’t have any citrus fruit on hand, so I used about a teaspoon of lemon pepper seasoning. The batter tastes great, can’t wait to try them hot out of the oven. Thanks for the great recipe!!

Please can you add me to your blog subscription. Can’t wait to try out these little beauties! I live in New Zealand and crab is very hard to buy fresh, have you tried shrimp before? Or too bland maybe. Might just try

Made these last night, and substituted Laughing Cow Creamy Asiago for the cream cheese. Also made them full muffin size, because, Heaven help us, this was going to be dinner, not an appetizer. A little rich for an entrée, but hey, sometimes you just gotta live a little. An extra 7 minutes in the oven got them done just fine. Terrific! I can see how mini-muffins of these would vanish in an instant at a party.

These are very good and easy to make. I used 8 oz crab since that is typical package size. I made the filling and breading one day ahead and stored separately. Added melted butter the day of serving. Great flavor.

I have made these for a Christmas party for the past 3 years. Although I am not a big fan of crab cakes everyone loved these and all of the 96 I made were eaten that night. This is a favorite that I can not ever take off my party menu.

I made these this weekend and they were just fantastic. I didn’t have any cayenne pepper, so I added Old Bay seasoning and everybody raved. I had one guests from Maryland who said she grew up eating crab cakes and these were the best she ever had. Thanks so much for sharing!

Five stars! These are easy and fabulous tasting. I love the citrus and the panko gets perfectly crisp. I love that the crab mixture can be made a day ahead..
I had leftover crab mixture after 24 minis and opted to make four standard size cakes. Cooked, stored and had for lunch the next day. After reheating, crisp and tasted great.

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